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    You are in: Home / Cookbooks / Asian Recipes
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    15 recipes in

    Asian Recipes

    Asian Recipes for the World Tour 2005

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    23 Reviews |  By Rita~

    This healthy meal is very flavorful quick and easy. Chicken stuffed with fresh basil, pine nuts, sun dried tomatoes with a syrupy balsamic sauce.

    Recipe #120371

    This is an easy pilaf which is simply left to cook in the oven. The whole spices can be removed before serving if you like. A round cast-iron casserole is the ideal cooking pot; a roasting tin is not suitable. Fragrant and delicious, it makes a great accompaniment to any meat.

    Recipe #88053

    This rice goes well with entrees with spicy Indian or Asian Flavours. Don't let the sugar put you off. It make the rice taste wonderful and it really is not that sweet, amazingly enough. We really enjoy this.

    Recipe #112717

    The cream makes this curry quite mild, so use hot chilli powder if you like it spicy. We prefer it on the mild side. Goes great with toasted naan bread and basamati rice.

    Recipe #90152

    Delightful oriental appetizers. Serve individually or cut into bite sized squares. If pressed for time, use boboli rounds. As an alternative to the fiery chili sauce, combine 1/4 cup Hoisin sauce with 1 TBS each of water, sugar and sesame oil. Bring to a boil, reduce heat and simmer over low heat for 3 minutes. Recipe from Above and Beyond Parsley, a Kansas City Junior League cookbook.

    Recipe #89347

    Roast duck goes with anything tangy; my choice is grapefruit, with fruit segments served in a sauce made with fresh ginger.

    Recipe #91143

    These are delicious pork chops with an asian marinade containing two special ingredients, hoisin sauce, which is a slightly sweet Chinese bean paste and a black bean paste with chilies which is pretty spicy. I like to serve them with braised red cabbage and mashes potatoes in the winter, but in the summer sugar snap peas go very well. This makes lots of marinade which keeps well refrigerated and can be used for baby back ribs or chicken, especially chicken wings.

    Recipe #119329

    This is my attempt at an entry for the RSC6 contest! I think I have come up with something that is not only visually a knockout, but delicious as well. I hope you will give it a try!

    Recipe #116472

    BeBe was a friend of ours from southern India who lived near us. This is her fabulous dish. Serve the curry over rice with Chapatis. (Indian bread)

    Recipe #101001

    Samosas are an Indian favorite, deep-fried pastries with a spicy potato vegetable filling. This lighter version features a similar savory filling, but the tortillas provide a low fat wrapper. Serve with some Mango chutney and a dollop of plain yoghurt.

    Recipe #132378

    Misoyaki, litterally "charred miso" is a typical Hawaiian preparation for butterfish. The glaze works well with any richly flavored fish, in fact, the higher in fat the fish, the better. Halibut and black cod can also be substituted for the salmon in this recipe. Miso, fermented soybean paste, is an important foundation of Japanese cuisine, and it comes in several different colors depending on the type of bean and length of the fermentation period. White miso is milder in flavor and less salty than other types and works best in this recipe. The salmon turns out very tender, delicious and full of flavor. Serve with jasmine rice and sauteed japenese vegetables.

    Recipe #96797

    This delicious appetizer is visually appealing and fun to eat. It also works as a light main course.

    Recipe #132425

    I think this recipe perfectly embodies what the RSC Winter 2005 contest is all about. I really enjoyed creating it and think it turned out fabulous and hope you will agree!

    Recipe #116474

    This is a delicious little appetizer, almost always the first to disappear from the plate when I serve them.

    Recipe #88055

    This recipe actually calls for Breasts, but I used thighs and they were moist and lucious! Goes well with steamed Basamati Rice.

    Recipe #108105

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